Hungarian cuisine is distinguished by a rich variety of different flavors; Hungarian national dishes are known far beyond the borders of the country. One of the most popular Hungarian meat dishes is goulash.
Hungarian goulash is a spicy, savory dish with amazing taste and aroma. The goulash itself is a very thick soup, reminiscent of a stew. It is often served with unleavened dumplings and red wine.
Hungarian cuisine is also famous for such dishes as lecho, paprikash, roast beef, langos.
To prepare spicy Hungarian goulash, you will need: 800 g of veal, 200 ml of dry red wine, 200 ml of tomatoes in their own juice, 100 g of white beans, 2 onions, 2 carrots, 1 hot pepper, 20 g of lard, 4 cloves of garlic, 3 potatoes, 3 tbsp. l. olive oil, 1 bell pepper, 1 tsp. sea salt, 1 tsp. dry thyme, 2 tbsp. l. ground paprika.
In order to make Hungarian goulash, you first need to prepare the beans. Soak white beans in cold drinking water a few hours before cooking. Then drain the water from the pan, pour cold running water over the beans and cook over low heat. Boil the ingredient until half cooked.
Rinse the veal flesh well under warm running water, dry and cut into medium-sized pieces. Take a skillet and brush it with lard, then heat it over medium heat. Next, put the chopped pieces of veal in the pan and fry them on both sides until golden brown. Place the sautéed beef in a clean medium-sized saucepan.
Peel the onions, rinse under cold water and cut into small cubes. Place the onions in a skillet and fry until soft. Add dried thyme to the onion, mix the ingredients well, cook for 2 minutes. Then add ground paprika to the onion and thyme, mix the ingredients again and put them in a saucepan with meat.
Salt and stir the contents of the saucepan. Pour the required amount of dry red wine to the meat. Turn on medium heat, bring ingredients to a boil. Add chopped tomatoes in their own juice and boiled beans to the food. Stir the ingredients. Place the lid on the saucepan and cook the Hungarian goulash over low heat for 1 hour and 30 minutes. During this time, the alcohol will evaporate, and the meat will become fragrant and tender.
The degree of thickness of the dish depends on your desire, add a little water as needed or reduce the amount of red wine.
Peel potatoes and carrots, cut vegetables into cubes. After an hour and a half from the beginning of simmering the goulash, add the potatoes and carrots to the pan, mix the ingredients. Cover the saucepan and simmer for 20 minutes. At this time, remove the seeds from the bell pepper and cut it into cubes. Chop the garlic finely. Place the pepper and garlic in the goulash.
Then chop up the hot peppers and add them to the pan with the rest of the ingredients. Simmer the dish for another 15-20 minutes. During this time, hot peppers will give off juice, making the goulash spicy and spicy. After the time has passed, remove the pan from the heat and let the dish steep for 5-7 minutes.
Hungarian goulash is ready! You can serve it with flavored bread and sour cream.
